• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Madhu's Everyday Indian
  • Home
  • About
    • Privacy Policy
  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Recipe Index
×

Home » Air Fryer Recipes » Indian Style Veggie Burger (Air Fryer)

Indian Style Veggie Burger (Air Fryer)

Published: Feb 12, 2022

51 shares
  • Facebook
Jump to Recipe Print Recipe

These Indian Style Veggie Burgers are tasty and filling that do not fall apart. Spicy burgers, tangy sauce, pickled onions and fresh salad makes for flavor packed nutritious meal. Can be made in the air fryer or shallow fried.

Some sides to serve these Burgers with Masala Fries, Curry Roasted Cauliflower, and Masala Smashed Potatoes

2 indian veggie burgers served with fries

Homemade Veggie Burgers can be a bit tricky to get them right. Often they fall apart and don’t hold well. Though this recipe does not use any lentils or eggs, I promise these have a beautiful crust and they hold well.

Few Tips to get the right texture for the Vegetarian Burger –

  1. Let the potatoes cool before you grate and add them.
  2. Steam the veggies and squeeze out any water from them.
  3. Add Poha (flattened rice) to bind the patties better.
  4. Let the mixture rest in the refrigerator for 15 – 20 minutes.
  5. Use all purpose flour, corn flour and panko bread crumbs to coat the patties.
  6. After the veggie patties are cooked, let them rest for 15 minutes before enjoying them (very imp). The patties will be slightly soft when done, allowing it to rest makes them firm.

Components of a Veggie Burger

  • Indian spiced Veggie Patties
  • Pickled Onion
  • Spicy Mayo
  • Lettuce, Tomato and Pickled Jalapeno
  • Burger Buns

How to make Indian Style Veggie Burger

Wash poha and soak them in water for a minute. After one minute, Immediately strain all the water and let the poha get soft.

To make Spicy Mayo – to a bowl add ½ cup mayo, 2 teaspoons ketchup and 2 tablespoon maggi sweet and spicy sauce. Mix it well and chill till ready to use.

2 bowls one has soaked poha and the other spicy mayo

Cut a small red onion to circles. Put them in a bowl and add lemon juice, salt and sugar. Mix and set aside for it to marinate.

Boil two medium potatoes, you can do it in the instant pot, pressure cooker or stove top method. I cooked them in the instant pot, added 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato, then placed a large trivet and cut veggies. Close the instant pot lid to sealing position. Cook for 10 minutes and release pressure naturally. (pics for reference)

sliced onion and potatoes and veggies cooked in the instant pot

Heat a oil in a pan over medium heat and add finely chopped onion and green chili with a pinch of salt. Cook for five minutes till light brown. Now add garlic and finely chopped bell pepper and cook for 3-4 minutes.

Reduce the heat to low and add the red chili powder, turmeric powder, cumin powder, garam masala and amchur powder. Cook for 30- 45 seconds.

Add grated boiled potato, steamed veggies and salt. Mix it well.

sauted onion, spices and cokked poatto and veggies are mixed well in a pan

Add the soaked poha, one tablespoon of bread crumbs and coriander leaves. Mash it well to ensure there are no lumps. Taste for seasoning and adjust salt or chili powder if needed.

Transfer it a bowl, let it cool for 5 minutes and cover it with a cling wrap. Refrigerate for 15- 20 minutes (not more than that, if not the mixture will get harder).

Remove and mix it again. Make equal size balls and slightly flatten it to make a patty.

poha added to the veggie mixture and made to tiiks

Coating and Pan Frying

To a bowl add ½ cup all purpose flour,¼th cup corn flour, salt and water. Mix it to get a semi thick batter. I added about ½ cup of water. In another bowl add ¾th cup of bread crumbs and a pinch of salt ( I used panko bread crumbs)

Coat the tikki (patty) with batter and then with the bread crumbs. Repeat with rest of the patties.

Heat oil in a medium flame and pan fry the patty on both sides till golden brown. When done the patty will feel soft, but let it rest for 15 minute they firm up and will and become crispy on the top.

veggie patties coated with flour and bread crumbs and pan fried

Air Frying Veggie Burgers

Preheat the air fryer for 400 F, coat the bottom with oil and place the patties and coat the patties with oil, make sure you coat it on the sides too. Air fry for 8 minutes, now flip the patty and spray little more oil and air fry for another 5 minutes. Let the patty rest for 15 minutes to set. (You make see some light cracks on the patty which is ok)

veggie burgers put in  air fryer and cooked till crisp

Assembling the Masala Burger

Slice the burger buns to half, apply some butter or oil and toast the buns in a pan.

Apply spicy mayo and add chopped lettuce to both. Top one of the bun pieces with a veggie burger. Top the burger with pickled onions, thinly sliced tomato and pickled jalapenos. Now place the burger bun top and serve immediately.

veggie burger with onion, tomato and jalapeno and served with fries and ketchup

Tips & Notes

Do not skip marinating the onions, they add so much flavor.

Do not spread the spicy mayo when the bun is hot.

Wash and wipe the lettuce completely to remove any moisture.

Frequently Asked Questions

What can I replace Poha with?

Bread crumbs

How to make it Vegan?

Use vegan mayo and skip butter and use oil to toast the buns.

No Amchur powder?

Amchur powder is dry mango powder, if not available use lemon juice.

If you tried these Indian Style Veggie Burger, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook,  Pinterest  and Instagram.

indian style veggie burger served with masala fries and ketchup

Indian Style Veggie Burger (Air Fryer)

Indian Style Veggie Burger made with masala burger patty, spicy mayo, pickled onion, tomato and lettuce. Air Fryer and Shallow Fry recipe.
5 from 1 vote
Print Pin Rate
Course: Dinner, lunch
Cuisine: American, Indian
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6 burgers
Author: Madhavi

Equipment

  • Air Fryer

Ingredients

Veggie Patties

  • ⅓ cup poha or use bread crumbs
  • 2 medium potato
  • 1 carrot, peeled and chopped
  • 10 green beans, chopped
  • ⅓ cup frozen green beans
  • ⅓ cup red bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 green chili, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri red powder or to taste
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala
  • ½ teaspoon amchur powder ( or use lemon juice)
  • 1 tabelspoon bread crumbs
  • salt to taste
  • 2 tablespoons coriander leaves, finely chopped

Quick Pickled Onion

  • 1 small red onion, thinly circled
  • 3 teaspoon lemon juice
  • ¼ teaspoon sugar
  • ¼ teaspoon salt

Spicy Mayo

  • ½ cup mayonnaise
  • 1 teaspoon ketchup
  • 2 tablespoons maggi sweet and spicy chili sauce

Coating & Frying Patties

  • ½ cup all purpose flour
  • ¼ cup corn flour
  • 2 teaspoon oil
  • ⅛ teaspoon salt
  • ¾ cup panko bread crumbs
  • Oil to shallow fry or air fry the patties as needed

Burger Toppings

  • 6 burger buns
  • butter or oil for toasting the buns
  • 6 lettuce leaves (washed, drained and chopped)
  • thinly sliced tomato (seeds removed)
  • pickled jalapeno as needed
  • pickled onion (recipe included)

Instructions

  • Wash poha and soak them in water for a minute. After one minute, Immediately strain all the water and let the poha get soft.

Spicy Mayo

  • To a bowl add ½ cup mayo, one teaspoon ketchup and 2 tablespoon maggi sweet and spicy sauce. Mix it well and chill till ready to use.

Quick Pickled Onion

  • Cut a small red onion to circles. Put them in a bowl and add lemon juice, salt and sugar. Mix and set aside for it to marinate.

Veggie Patties

  • Boil two medium potatoes, you can do it in the instant pot, pressure cooker or stove top method. I cooked them in the instant pot, added 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato, then placed a large trivet and cut veggies. Close the instant pot lid to sealing position. Cook for 10 minutes and release pressure naturally. 
  • Heat oil in a pan over medium heat and add finely chopped onion and green chili with a pinch of salt. Cook for five minutes till light brown. Now add garlic and finely chopped bell pepper and cook for 3-4 minutes.
  • Reduce the heat to low and add the red chili powder, turmeric powder, cumin powder, garam masala and amchur powder. Cook for 30- 45 seconds.
  • Add grated boiled potato, steamed veggies and salt. Mix it well.
  • Add the soaked poha, one tablespoon of bread crumbs and coriander leaves. Mash it well to ensure there are no lumps. Taste for seasoning and adjust salt or chili powder if needed.
  • Transfer it a bowl, let it cool for 5 minutes and cover it with a cling wrap. Refrigerate for 15- 20 minutes (not more than that, if not the mixture will get harder).
  • Remove and mix it again. Make equal size balls and slightly flatten it to make a patty, I got 6 patties.

Coating and Shallow Frying

  • To a bowl add ½ cup all purpose flour,¼th cup corn flour, salt and water. Mix it to get a semi thick batter. I added about ½ cup of water. In another bowl add ¾th cup of bread crumbs and a pinch of salt ( I used panko bread crumbs)
  • Coat the tikki (patty) with batter and then with the bread crumbs. Repeat with rest of the patties
  • Heat oil in a medium flame and pan fry the patty on both sides till golden brown. When done the patty will feel soft, but let it rest for 15 minute they firm up and will and become crispy on the top.

AIR FRYING VEGGIE BURGERS

  • Preheat the air fryer for 400 F, coat the bottom with oil and place the patties and coat the patties with oil, make sure you coat it on the sides too. Air fry for 8 minutes, now flip the patty and spray little more oil and air fry for another 5 minutes. Let the patty rest for 15 minutes to set.

Assembling the Veggie Burger

  • Slice the burger buns to half, apply some butter or oil and toast the buns in a pan.
  • Apply spicy mayo and add chopped lettuce to both. Top one of the bun pieces with a veggie burger. Top the burger with pickled onions, thinly sliced tomato and pickled jalapenos. Now place the burger bun top and serve immediately.

Notes

Maggi sweet and spicy sauce is available in Indian store, if you can’t find it replace it with sriracha.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

Recent Recipes

  • Tofu Tikka Masala February 22, 2023
  • Chia Seeds Yogurt Rice February 17, 2023
  • Chocolate Almond Burfi February 10, 2023
  • Mushroom Keema February 7, 2023
  • French Fries Manchurian February 5, 2023
  • Best Eggless Blondies February 2, 2023
  • 20+ Indian Fusion Super Bowl recipes (Vegetarian) February 2, 2023
  • Easy Vegetable Biryani February 1, 2023

Reader Interactions

Comments

  1. Sujatha. Y v

    February 17, 2022 at 2:32 am

    5 stars
    Very tasty

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe for email updates

About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recipes by Month

Footer

^ back to top

  • About
  • Privacy Policy
  • Contact
  • Accessibility
  • Recipe Index

Copyright © 2023 Madhu's Everyday Indian